Pita Panzanella - Yoga Journal

Pita Panzanella


Serve this bread salad with a bowl of soup for a fast, veggie-loaded dinner. You might even want to double the recipe and take leftovers for lunch the next day.

  • SERVINGServings


  • Panzanella
  • 1 Tbs. olive oil
  • 1 7-inch whole-wheat pita, cut into 8 triangles
  • 2 cups frozen artichoke hearts
  • 3/4 cup frozen fava beans or lima beans
  • 1 1/2 cups frozen peas
  • Lemon-Mint Dressing
  • 2 Tbs. olive oil
  • 2 Tbs. chopped fresh mint
  • 1 Tbs. lemon juice
  • 2 tsp. grated lemon zest
  • 1 clove garlic, minced (1 tsp.)


  1. Heat olive oil in skillet over high heat. Add pita triangles, and toast 1 minute on each side, or until slightly brown and crisp. Set aside.
  2. Place artichoke hearts in glass dish, cover with plastic wrap, and microwave on high power 4 to 5 minutes, stirring halfway through. Drain, and place in bowl. Microwave fava beans in same glass dish on high power, 5 to 7 minutes, stirring halfway through. Drain, and add to artichokes. Microwave peas in same glass dish on high power, 3 to 4 minutes, stirring midway. Drain, and add to artichokes and fava beans.
  3. To make Lemon-Mint Dressing: Whisk together all ingredients in small bowl. Season with salt and pepper. Add Lemon-Mint Dressing and toasted pita triangles to artichoke mixture, and toss to coat. Let stand 5 minutes before serving so pita absorbs flavors.

Nutrition Information

  • Serving Size: Serves 2
  • Calories: 472
  • Carbohydrate Content: 57 g
  • Fat Content: 22 g
  • Fiber Content: 19 g
  • Protein Content: 17 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 365 mg
  • Sugar Content: 7 g